Spicy Salmon Sushi Bake (Print Version)
# Ingredients:
→ Sushi Rice Base
01 -
2 cups sushi rice
02 -
2.5 cups water
03 -
0.25 cup rice vinegar
04 -
2 tablespoons sugar
05 -
1 teaspoon salt
→ Salmon Topping
06 -
450 grams fresh salmon, skinless and boneless
07 -
0.25 cup mayonnaise
08 -
2 tablespoons sriracha sauce
09 -
1 teaspoon sesame oil
→ Garnishes and Finishing
10 -
0.5 cup green onions, chopped
11 -
0.5 cup cucumber, diced
12 -
0.25 cup nori sheets, cut into strips
13 -
Soy sauce, for serving
# Instructions:
01 -
Rinse sushi rice under cold water until the water runs clear to remove excess starch. Combine rice and water in a rice cooker or saucepan, then cook according to rice cooker instructions or bring to a boil, reduce to low heat, cover, and simmer for 20 minutes. Allow rice to rest, covered, for an additional 10 minutes.
02 -
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked and warm rice, ensuring even seasoning.
03 -
In a medium bowl, combine diced fresh salmon, mayonnaise, sriracha sauce, and sesame oil. Mix until the salmon is evenly coated and set aside.
04 -
Grease a 33 x 23 cm baking dish. Spread the seasoned sushi rice evenly across the bottom, pressing lightly to form a compact layer. Evenly distribute the spicy salmon mixture over the rice.
05 -
Preheat the oven to 190°C. Bake the assembled dish for 20–25 minutes until the salmon is cooked through and the top develops a slight golden color. Allow to cool for several minutes after baking.
06 -
Sprinkle chopped green onions, diced cucumber, and nori strips across the surface. Slice and serve with soy sauce on the side.
# Notes:
01 -
For optimal flavor, gently fold the rice seasoning into the grains to maintain the sushi rice’s delicate texture.